Raspberry Swordfish Skewers

By • July 15, 2010 • 0 Comments

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Author Notes: This recipe uses a couple summer ingredients - raspberries & basil. It can be either broiled or grilled.Hoen

Serves 6

  • 1 cup raspberries
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 1/2 pounds swordfish, cut into 1 1/2 inch cubes
  • cups dry bread crumbs
  • 1/4 cup walnuts
  • 1/2 cup basil leaves, loosely packed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • cooking oil spray
  1. Place raspberries, olive oil, garlic, Dijon mustard and ½ t. salt in a food processor & pulse until smooth. Remove to a medium mixing bowl & add swordfish. Marinate 15 – 30 minutes.
  2. Place bread crumbs, walnuts, basil, ½ t. salt and pepper in the cleaned food processor & blend. Remove to a shallow dish.
  3. Roll swordfish in crumb mixture & thread onto skewers. Place on a foil-covered, greased baking sheet. Broil for 8 minutes, turning once halfway through.
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